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Spinach and Three Cheese Calzone Recipe

Spinach and Three Cheese Calzone

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on February 27, 2012

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    It turned good/okay. I was disappointed that the flour to water ratio was off so I added flour until it didn't take anymore. I was generous with the salt, filling up the tsp to just over the brim. I only used the dough recipe and filled with classic ingredients... I was looking forward to a softer dough but I was alittle tougher after it baked.. Maybe a lower temp? I didn't use egg wash and it browned fine and stuck to itself fine when filling it. I also used bread flour and since I was going for the 'gluteny' pizza parlor style dough. I wasn't makin no cake here.. Lol

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  • on February 27, 2011

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    It was good maybe if some people use here use their imagination or common sense it would come out outsanding.

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  • on May 08, 2010

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    I agree with Andrea, that the consistency wasn't that of a regular calzone, it was a bit too thick. I didn't make the dough, so I'm only reviewing the filling, but I wasn't very impressed. It tasted fine, but not something I would crave and make again. I even added sausage for a bit of flavor and it was still pretty bland.

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  • on March 01, 2010

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    We used some pizza dough from a local restaurant, so we didn't have take the time and make our own. We followed the recipe for the filling and although it was good, it wasn't the consistency of the typical calzone? It seemed like the egg was cooked in there and took on somewhat of a quiche texture. It was good, but just not what I was expecting. So maybe we did something wrong. We also added mushrooms, along with the spinach which was good.

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  • on January 01, 2010

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    Sorry, just from looking at the recipe it's obvious the proportion of water to flour is wrong. Standard pizza dough is 3/4 cup to 1 cup of water for every 2 cups of flour. The ration listed here will create clay if your lucky!

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  • on June 27, 2009

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    I really struggled with this recipe. I make pizza's and calzones all the time sans recipes, and they're great. But I decided to see what a more professional dough would be like. My dough was very dry and stiff- I cut the oil down, and added extra water... and then ended up using extra oil. Even still, the dough was difficult to work with. It didn't rise very much, either. I don't usually let my dough set at all- so I was expecting a lot of rise. I'm not sure what happened but this was disastrous for me! It tasted ok- a little bland, I would normally season my eggwash, adds a little something. The filling was great! I'll guess I messed up, and give it 5 stars.

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  • on June 27, 2008

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    I can only rate the filling since I used my own pizza dough recipe for the dough -- but the filling was worth the five stars! My whole family loved it! Easy to make as well. You could add a little meat to the recipe if wanted, but we didn't miss it. I served these calzones with a green salad with a little thinly sliced ham mixed in and it was a great combo. We will be making these again soon!

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  • on June 03, 2008

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    I had the same problem as another reviewer - too much olive oil in the dough recipe. I pitched the first batch in the trash, then used Emeril's calzone/pizza dough recipe, with Tyler's spinach filling. Emeril's dough recipe is fantastic and turned out perfectly. Tyler's spinach filling is very tasty, so the two recipes worked well together.

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  • on August 19, 2007

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    Easy to make, versatile, and really tasty -- this is a keeper!

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  • on May 30, 2007

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    I used store-bought wholewheat pizza dough and added mushrooms and marinated artichoke hearts to the filling. The egg in the filling gave it a nice consistency. Good job, Tyler.

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